1 Quart Mixed Orange/Lime/Raspberry Sherbet
(For Topping Float)
2 Cups Orange Juice
2 Cups Pineapple Juice
1 Quart Fresh Dairy Eggnog
1 Cup Raspberry Sherbet
In a small mixing bowl beat the Sherbet until smooth,
add Orange Juice and Pineapple Juices and blend thoroughly.
Gradually add the eggnog. Pour into a punch bowl and
float small scoops of the mixed Sherbet on top.
1 Cup Heavy Cream
1 Cup canned Pumpkin
¾ Cup whole milk
½ Cup Sugar2 Large Eggs plus 1 yolk
¼ Teaspoon salt
½ teaspoon Ground Cinnamon
¼ Teaspoon Ground Ginger
¼ Teaspoon Allspice
1/8 Teaspoon Ground Cloves
5 Cups Cubed Bread
¾ Stick unsalted Butter; Melted
½ Cup Brown Sugar – packed well
½ Cup Finely Chopped Pecans
Whisk together Eggs and Cream; add Milk, Sugar, Pumpkin, Salt and Spices in a bowl. Toss Bread Cubes with Melted Butter in another bowl, then add Pumpkin mixture and toss to coat all Bread Cubes. Transfer to an ungreased 8-inch square baking dish. Sprinkle Brown Sugar on top and then add Pecans.
Cover with Saran Wrap and refrigerate for 4 hours. This will also keep well overnight for next day baking.
Preheat oven to 350 degrees with rack in the middle. Bake 25-30 minutes until custard is set.
Serve warm accompanied with Salted Caramel Ice Cream.